Other Uses For Paxo Stuffing

Tiddlywinks

I've just bought a huge bag of Paxo sage and onion stuffing mix (because it was cheap but still has three months left on the 'use by' date).

So, other than for actual stuffing, does anyone have any ideas for using up stuffing mix?

I'm going to try using it as a crispy coating on some roast tatties and, if that works and tastes ok, maybe as a crumble topping on a pasta bake. Oh and putting some in a sausage mix too. But that's as far as my imagination will take me.

I'm vegetarian so would be grateful for any ideas....

PasturesNew

I'd say "it's dried" ... and therefore COMPLETELY ignore that 3 months date. I'd be happy to use that in 5 years' time!

Frudd

It makes an excellent, natural, alternative to Artex

Pop_Up_Pirate

Frudd wrote: »

It makes an excellent, natural, alternative to Artex

lol :rotfl:

[Deleted User]

I use it in replacement for dried breadcrumbs, i.e. if you have perhaps a chicken breast or a slice of pork fillet or lean pork loin chop, dip in flour, egg and dried stuffing mix and roast, gives a delicious coating for almost anything

When my children were small and money was scarce I would make scotch eggs and instead of using the 'golden breadcrumbs ' would use stuffing mix,especially if it was sage and onion as it gives a lovely savoury taste to them.But I always cooked them in the oven and didn't deep fry them.

After Christmas I always look in the supermarkets for reduced packs of stuffing mix, and I had a great couple of packs of wild onion and mixed herb mixes from Lidls reduced to 10p, quite upmarket ones really for Lidl's .:)
I too would ignore the Use by date, as a previous poster has said, its dried mix, so to me, unless it got any damp in it should last indefinitely
I'd probably decant it into a large tuppaware or lock'n'lock box to make sure it stayed dry. Well done on your find I am quite envious :):)

Tiddlywinks

Frudd wrote: »

It makes an excellent, natural, alternative to Artex

Bit smelly though... and don't fancy the green flecks from the sage .

But then, if times got hard, I could chisel off some chunks as emergency rations .

andymandy

I like stuffing mix ,pesto and pine nuts mixed together then spoon onto slice of fresh salmon before cooking. I wrap mine in tin foil and put in oven. Delicious.

[Deleted User]

Found this recipe on the cooking for one forum and noticed it used Paxo stuffing

Fishcakes
250g skinned smoked mackerel fillets (with parsley),
1 drained 500g tin of spuds.
Half a packet of sage and onion stuffing (other half reserved to coat the cakes)
2 tbsps mild German mustard (Senf)
30 ml lemon juice.
Buzzed in the processor until all was a pate consistency and easy to form in to cakes.
Made four thick chunky cakes.
I cooked all four in the oven for 25 mins at 200 deg C.

looks quite nice and freezable as well i guess if you don't have a food processor possibly an ordinary food mixer or blender would do, and pretty cheap as well

caronc

A handful in leek and tattie or mushroom soup is nice as it breaks down and thickens the soup

NewShadow

A few ideas include:

Form into 'burgers', bake, then serve on a bap with applesauce and a think slice of cold roast - as you're veggie I might suggest large mushrooms?

Stuff peppers/mushrooms before roasting

Like this - http://www.kitchenkonfidence.com/2015/11/stuffing-baked-eggs-recipe (baked in little dishes before cracking an egg over the top, adding grated cheese, and then baking again until the egg is cooked)

As an alternative to dumplings in soup/meatballs in sauce

As a base for a 'faux-meatloaf'

Mmmm... want stuffing now

Blackbeard_of_Perranporth

Get yourself a decent bird, with plenty of breast and stuff her! Or you could get a goose as well!